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Roasted Vegetable Spread Recipe

Being a nutritionist, I found this recipe to be a great alternative to those fatty packaged dips that are so common at parties. This one is bursting with vitamins A and C.—Sherri Shields, Missouri City, Texas

TOTAL TIME: Prep: 10 min. Bake: 30 min.YIELD:10 servings

Roasted Vegetable Spread Recipe

Being a nutritionist, I found this recipe to be a great alternative to those fatty packaged dips that are so common at parties. This one is bursting with vitamins A and C.—Sherri Shields, Missouri City, Texas

TOTAL TIME: Prep: 10 min. Bake: 30 min.YIELD:10 servings

Ingredients

1 medium yellow summer squash, sliced

1 medium zucchini, sliced

1 medium sweet red pepper, sliced

1 medium red onion, thinly sliced

2 garlic cloves, peeled

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

Baked pita chips

Directions

1.Place vegetables and garlic in a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with salt and cayenne; toss to coat. Bake at 400° for 30-35 minutes or until tender. Cool slightly.

2. Place in a food processor. Cover and process until blended. Serve warm with chips.
Yield: 2-1/2 cups.